1 cup unsalted butter, softened
1 1/2 cups white sugar
1 tsp vanilla
2 Tbsp grated lemon rind (zest)
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 cup dried sweetened cranberries
1/2 cup confectioner's sugar
2 tsp lemon juice
With an electric mixer, beat butter and sugar until fluffy. Beat in eggs, one at a time. Add vanilla and lemon zest. In a separate bowl, combine flour, baking powder and salt. Add dry ingredients to butter mixture in 3 additions, alternating with milk. Be sure not to over-mix. Fold in cranberries. Pour into greased pan(s) and bake in preheated oven for 45-55 mins, or until a toothpick inserted in the center comes out clean. Cool completely, drizzle glaze over the top. Serve.
Freeze un-glazed bread in an air-tight container for up to two weeks.